John Myers
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Lemongrass Curry Soup with Coconut Foam and Tuna Tartare
The perfect lemongrass curry soup with coconut foam and tuna tartare recipe with a picture and simple step-by-step instructions.
Soup
- 200 ml Wormwood
- 100 ml Port white
- 100 ml White wine
- 5 piece Lemongrass sticks
- 3 piece Shallots
- 2 tbsp Curry
- 0,5 tsp Curry paste
- 600 ml Poultry stock
- 300 ml Cream
- 1 disc Pineapple
- 2 piece Apples
- 1 piece Banana
- 1 bunch Parsely
- 1 tbsp Salt butter
Coconut foam
- 200 ml Low-Fat milk
- 3 tbsp Coconut flakes
- 1 tsp Lecithin
Tuna tartare
- 500 g Tuna
- 1 piece Shallot
- 1 piece Clove of garlic
- 0,5 piece Chilli pepper
- 1 piece Lime
- 50 ml Lemon oil
- 50 ml Soy sauce light
Soup
- For the soup, bring the vermouth, port wine and wine to the boil and reduce to half. Add the peeled shallots and the spring onions, cut into small pieces. Let simmer briefly. Then add the curry powder, the curry paste, the finely chopped lemongrass pieces and deglaze with the stock and the cream. Let simmer gently for about 15 minutes.
- In the meantime, peel and chop the fruit and puree together with the parsley in a blender. Let it steep for another 15 minutes. Sieve the soup through a sieve, season with salt and pepper and add salted butter.
Coconut foam
- For the coconut foam, bring the milk with the coconut flakes to the boil and let it steep. Then let it cool in the refrigerator and pull up with the magic wand and 1 teaspoon lechitin to serve.
Tuna tartare
- For the tuna tartar, place the fish in the freezer (approx. 30 minutes). Briefly blanch the very finely chopped garlic and shallots in boiling water and drain well.
- Cut the tuna into small cubes with a very sharp knife. Finely grate the lime zest, squeeze out the juice and add both to the tuna cubes. Also add the blanched shallot and garlic cubes, season with oil, soy sauce, chilli and salt and form dumplings out of the tartare.
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